Cajun-Fried Cauliflower

This recipe originally came from my Cajun great grandmother. She didn’t speak any English, but her cooking always received that universally understood "Mmmm!" I have modernized the recipe, by using purchased crab-boil and Cajun seasoning, instead of her multitude of mixed spices. (Prep. and cook times are a "guesstimate").

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 1  head cauliflower
• 3  ounces  crab boil seasoning (net-bag kind)
• 1⁄2 tablespoon salt
• 4  eggs (well beaten)
• 1⁄3 cup lemon juice
• 4  cups  dry breadcrumbs
• 1 1⁄2 tablespoons  cajun seasoning (Tony Chachere's or Emeril's Essence)
• 24  ounces  cooking oil

Directions

1. Wash head of cauliflower.
2. Place cauliflower in a large pot with enough water to cover.
3. Add the bag of crab-boil, and the salt to the water.
4. Bring to a boil; cook for about 8-10 minutes, or until cauliflower becomes "fork tender".
5. When cauliflower becomes tender, remove from heat and allow cauliflower to "soak" in the spice for about 3-5 minutes (the longer it soaks, the spicier it gets).
6. Remove cauliflower from the water and drain.
7. Cut cauliflower into florets.
8. Place breadcrumbs in a large bowl and mix in the Cajun seasoning.
9. Mix together the beaten eggs and the 1/3 cup lemon juice.
10. Heat enough oil to deep fry the cauliflower to 350°F.
11. Coat each floret in the egg mixture, and then dredge in the breadcrumbs.
12. Deep fry until breadcrumbs turn golden brown, about 2-3 minutes.
13. Drain well on paper towels.
14. Serve with your favorite dipping sauces if desired.